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Using an old beat up Igloo cooler, I disassembled the grill and put the wood handle aside and then tossed all the parts in the cooler with some warm water and dish soap.
Then heated up more water in the electric water kettle and poured that it and shook it all up to coat the lid and vents and legs with the soapy hot water.
Placed the lid on and let it sit for twenty minutes and then went back to it and used a piece of fine steel wool to scrub her down using the soapy hot water.
Even though the grill started out caked up with dirt and gristle the technique loosened up everything to make light work of it.
I highly recommend this method. If you don’t have an old beater cooler laying around to use, there are usually tons of them for sale on Facebook marketplace. You should be able to find one for under $10.
The Weber Char Q performed well on the chicken thighs.
A half a chimney of Weber briquettes with top and bottom vents wide open produced temps of 325-350.
Since I normally cook chicken thighs offset the coals around 450F I figure a full chimney would have yielded higher pit temps.
A couple of days ago I slow cooked a small pork shoulder on the Weber Char-Q and it held temps under 300F for the entire cook with barely any vent adjustments using the snake method. Here’s a link to that cook.
Smoked Chuck Roast Queso. I’ve seen plenty of smoked Queso recipes and they all look good. Here’s what I did that I think puts it over the top: when smoking the chuck roast I put a foil pan under the roast with a small can of beef broth in it. It does two things. It keeps moisture in the kettle helping the chuck not dry out, it also collects the drippings. I save that and pour about a cup of the drippings into the Queso. The charred and roasted jalapeño along with the drippings give this Queso an incredible smoky richness that is incredible.